Recipe courtesy of “Cookin’ Savvy”

Yield: 12 cups

2          packages (16 ounces each) chocolate chip cookie dough

Whipping Cream:

1          cup heavy cream

2          tablespoons sugar

Filling:

8          ounces cream cheese, softened

1/2       cup powdered sugar

1          cup whipping cream

            crumbled cookies, for topping (optional)

            sprinkles, for topping (optional)

Heat oven to 350 F.

In muffin tin, press three pieces of cookie dough into each muffin hole. Bake 15 minutes. Let cool 5 minutes then use shot glass and press into each hole. Let cool another 5 minutes and place on rack to cool completely.

With hand mixer, mix heavy cream and sugar until it thickens then add cream cheese and powdered sugar; cream together. Spoon into cool cookie cups.

If desired, use piping bag and pipe pretty edge around cup. Top with crumbled cookies or sprinkles, if desired.

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